Miso Roasted Brussels Sprouts with Maple and Sesame
Crispy, golden Brussels sprouts roasted with a savoury-sweet glaze of miso, maple syrup, and sesame. This easy side dish works just as well in the oven or air fryer and pairs beautifully with rice, tofu, or roast mains. Naturally vegan and packed with umami flavour.
Ingredients
- 500 g Brussels sprouts trimmed and halve larger ones
- 1 ½ tbsp miso paste regular/white
- 1 ½ tbsp maple syrup
- 1 tbsp soy sauce or tamari for GF
- 2 tbsp sesame oil or
- 1 tbsp rice vinegar or lemon juice
- 1 small garlic clove finely grated
- 1 tsp ginger finely grated
- 1 tbsp sesame seeds white or mixed
Instructions
- uctions
- Preheat the oven to 200°C (fan 180°C) or the air fryer to 200°C if your model has a preheat option.
- Trim the bases of the Brussels sprouts, remove any tough outer leaves, and halve the larger ones so they roast evenly. Smaller sprouts can be left whole. Prepare the garlic and ginger by grating them finely.
- In a large bowl, whisk together the miso, maple syrup, soy sauce, sesame oil, rice vinegar, garlic, and ginger.
- Add the Brussels sprouts and toss until evenly coated. Let them sit for a couple of minutes so the glaze clings better.
- Spread the sprouts on the tray or arrange them in a single layer in the air fryer basket. Roast for 20–25 minutes (oven) or air fry for 14–16 minutes, shaking or turning halfway through.
- Sprinkle the sesame seeds over the sprouts and cook for another 2 minutes to toast them lightly.
- Transfer to a bowl and top with spring onions or chives. Drizzle any leftover glaze over the top if you like them extra saucy, and serve right away while crisp and caramelised.
Notes
Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a fully gluten-free version. Both pair nicely with miso and maple. Air Fryer vs. Oven: The air fryer gives you extra-crisp sprouts in half the time, but the oven version develops slightly deeper caramelisation. Both methods work well — use whichever suits your setup. Protein Boost: Toss in a handful of toasted cashews, edamame, or crispy tofu cubes before serving to turn this into a complete meal. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warm and crisp again. Freezing: Brussels sprouts don’t freeze well once roasted — they lose their texture — but you can prepare the glaze ahead of time and refrigerate it for up to a week to make the cooking process quicker.